Winter may be dragging on, but the upside is that these muffins make a great accompaniment to warming soups. The mashed potato in the batter produces a wonderfully light texture and I have added cheese and herbs to augment its delicate flavour. When spring finally comes, serve the muffins with salad, or split and make a sandwich with some good ham for a delicious snack.
200g plain flour
50g potato flour (or cornflour)
1 tbsp castor sugar
2 tsp baking powder
½ tsp salt
¼ tsp freshly cracked black pepper
50g gruyere (or mature cheddar) cheese, finely grated, plus 10g extra for sprinkling on top
125g plain mashed potato, warm
1 clove garlic, crushed
1 large egg
60g unsalted butter, melted
3 tbsp chives (or spring onion), finely sliced
1 tbsp finely chopped thyme leaves
1 tsp nigella seeds (optional)
1. Preheat oven to 210C (190C fan-forced). Grease and flour a muffin tray and set aside.
2. In a large bowl, sift together the flour, potato flour, sugar, baking powder and salt. Stir in the pepper and cheese, then set aside.
3. Combine the warm mashed potato, garlic and egg in a bowl, then stir in the milk, melted butter and herbs. Fold gently into the sifted dry ingredients until just combined. Spoon the mixture into the prepared muffin tray, filling each hole to three-quarters full.
4. Sprinkle the tops of each muffin with a little extra grated cheese and a pinch of nigella seeds, then bake in the oven for 20 to 25 minutes, or until a skewer inserted into the middle of a muffin comes out clean.
5. Cool for a few minutes before easing the muffins out of the tray. Serve warm or room temperature, with good salted butter.
If you like this recipe, try my chilli and cheese cornbread muffins
Find more of Helen Goh's recipes in the Good Food Favourite Recipes cookbook.